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Apr 7 Boudin eggrolls

So we have been on a boudin kick here lately, and today is no exception. I made boudin eggrolls and they are so simple! You are going to LOVE them. They take about 20 minutes to make. They are perfect for a snack, or any time of the day really.

All you need is:

4 links of boudin

1 package of eggroll wrappers

Oil for frying

Cane syrup for dipping

Boudin from Chops in Broussard

First you'll need to take the boudin out of the casing and set it aside.

I used Nasoya wrappers, but you can use whatever brand you want. You can find them in the produce section of most grocery stores.

Lay one eggroll wrapper, with a corner towards you, on a plate. Make sure to grab only one, they're a little thin, and tear easily, so be careful with them.

Take a spoon full of the boudin, and lay it across the middle.

Carefully fold the corners to the middle.

Roll it up, making sure that the filling does not come out of the sides.

When you get to the end, put a tiny bit of water on your finger to seal it. Continue rolling until you have used all of the boudin. I ended up with 14 eggrolls. You may end up with a little more or less, depending on how much filling you add to each one.

Heat your oil over medium high heat. I usually test to see if my oil is ready by adding a drop or 2 of water. It's ready when it makes a loud spattering noise. Add them to your pan, but don't over crowd it. You want to have a little bit of space between each one. Cook them for about 2 minutes, then flip them over and cook a minute or 2 more. You'll see the sides turning a golden brown, when they're ready to flip.

Let them drain on a pan with paper towels, or a paper bag.

Serve them with cane syrup for dipping. That's it. You're done! I hope you enjoy them as much as we do.